Description
This Cajun Steak Cheesy Rigatoni Parmesan recipe features juicy Cajun-seasoned steak pieces mixed into a creamy, cheesy rigatoni pasta. Rich with mozzarella, Parmesan, and cream cheese, it’s a decadent, flavorful dish perfect for an indulgent dinner that combines spice and comfort in every bite.
Ingredients
Scale
Steak and Seasoning
- 680 g sirloin or ribeye steak tips, cut into bite-sized pieces
- 1.5 teaspoons Cajun seasoning (for steak)
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons unsalted butter (for steak basting)
Cheese Sauce
- 4 garlic cloves, minced
- 360 ml heavy cream
- 120 ml whole milk
- 115 g cream cheese, softened
- 110 g shredded mozzarella cheese
- 100 g freshly grated Parmesan cheese
- 0.5 teaspoon Cajun seasoning (for sauce)
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta
- 340 g rigatoni pasta
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Start by boiling a large pot of salted water. Add the rigatoni pasta and cook until just tender according to package instructions. Reserve 1 cup of pasta water before draining, then set pasta aside.
- Prepare and Cook Steak: In a bowl, toss steak pieces with 1.5 teaspoons Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add steak and sear, turning occasionally, until all sides are nicely browned and cooked to your liking. Midway, add 2 tablespoons unsalted butter and spoon melted butter over the steak. Remove steak from pan and let it rest.
- Make Cheese Sauce: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in heavy cream and milk, then add softened cream cheese. Whisk continuously until smooth and creamy.
- Add Cheeses and Seasoning: Slowly incorporate shredded mozzarella, grated Parmesan, and 0.5 teaspoon Cajun seasoning into the sauce, whisking until well combined. Taste and adjust with salt and black pepper as needed. If the sauce becomes too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine Pasta and Steak: Toss the cooked rigatoni into the cheesy sauce, gently mixing in the rested steak pieces. Let everything heat together over low heat for a few minutes to meld the flavors.
- Serve: Scoop the cheesy rigatoni and steak mixture onto plates. Garnish generously with chopped fresh parsley. Serve immediately while hot.
Notes
- For a spicier kick, increase the Cajun seasoning slightly in both the steak and sauce.
- You can substitute sirloin or ribeye with other tender steak cuts if preferred.
- Reserve pasta water to adjust sauce consistency smoothly without diluting flavor.
- Use fresh garlic instead of powder in the sauce for a more vibrant flavor.
- This dish is best served immediately to enjoy the creaminess and juiciness at their peak.
Nutrition
- Serving Size: 1 serving
- Calories: 840 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: sixty-five g
- Saturated Fat: thirty-five g
- Unsaturated Fat: twenty-five g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 3 g
- Protein: fifty g
- Cholesterol: 180 mg
